Archive for June 2012

High scores from Wine & Spirits for Santorini and Moschofilero @TQThomas @WineAndSpirits

June 26, 2012

Senior editor and Greek wine expert Tara Thomas has high praise for Boutari Santorini and Moschofilero in this month’s issue of Wine & Spirits.

Click here for a PDF version of her article on Malagousia, including an interview with Boutari chief enologist Yannis Voyatzis and winemaker Roxane Matsa.

Boutari 2011 Santorini

90/100 points (Best Buy)

A classic Santorini, staunch and chalky, this wine’s acidity adds a pleasantly bitter pithiness to its structure. Austere in flavor and rich in texture, it will become more complex and expressive with another five to seven years in the cellar, or with a plate of grilled octopus dressed in olive oil and capers.

Boutari 2001 Moschfilero

90/100 points (Best Buy)

A touch pink, this Moschofilero stands out for the juxtaposition of its delicate florality and stony, salty minerality. The combination is mouthwatering, firm without being weighty, bringing to mind an image of Mantinia’s cool, stony moonscape with flowering peach trees. It will make an elegant companion to light white fish.

Above: Boutari’s Moschofilero vineyards in Mantinia.

Winemakers Yannis Voyatzis and Roxane Matsa featured in Wine & Spirits

June 19, 2012

Boutari winemaker Yannis Voyatzis and Roxane Matsa (above) are featured in the August issue of Wine & Spirits.

The article, “Wild Child: Malagousia’s trip from obscurity to fame,” is by leading Greek wine authority Tara Q. Thomas.

Click here for the preview.

Veteran wine writer Laurie Daniel on the “new wave” of Greek wines

June 13, 2012

Veteran Californian wine writer Laurie Daniel writes this week on the “new wave” of Greek wines for San José Mercury, including praise for Boutari Moschfilero.

Above: Boutari’s Moschofilero is raised on the high plateau of the Peloponnese.

Greece’s financial woes have thrust the country into the news lately. But amid the noise over that turmoil, Greece’s winemakers are quietly producing wines that are better than ever.

Most Americans don’t know much about Greek wines. They may have heard about retsina, the pine resin-flavored wine that’s been a staple in inexpensive Greek restaurants, but that’s about the extent of it. It’s no wonder: With names like assyrtiko, moschofilero or xinomavro, the grape varieties aren’t exactly household words, and some labels are at least partly in Greek.

Learning more about Greek wines can be a challenge, especially on the West Coast. A lot of wines that make it to the United States don’t get this far. Those that are sold here are available mostly in restaurants.

Click here to continue reading…

“Boutari Moschofilero definitely changed my mind”

June 4, 2012’s Mediterranean Wine Panel had the opportunity two review two Greek white wines this week and the consensus was positively delicious.

“If you often find California wine too sweet for your palate, then these two wines are certainly worth a try,” a panelist said. “I was not really a big fan of Greek wines the first couple of times I tried them in the past, but the 2011 Moschofilero Boutari definitely changed my mind.”

Click here to read about how Boutari’s Moschofilero won over the wine tasting panel at

%d bloggers like this: